Ingredients
Equipment
Method
- Chop 2 ounces semi-sweet chocolate and place in a microwave safe bowl with 1 tablespoon of the cream. Microwave for 20 seconds, stir, then continue microwaving in 20-second intervals, stirring after each, just until the chocolate is melted.
- Stir 1 more tablespoon of cream into the melted chocolate and set aside to cool for about 5 minutes, until the chocolate is no longer hot but is still fluid.
- Meanwhile, add the remaining cream, 1 teaspoon granulated sugar, ¼ teaspoon vanilla extract, and a pinch sea salt to a separate mixing bowl. Beat with an electric mixer until soft peaks form (don't over whip the cream.)
- Fold about one-third of the whipped cream into the chocolate to lighten it. Gently fold in the remaining whipped cream until no obvious streaks remain, saving a small scoop to top your mousse with.
- Refrigerate for at least 1 hour, or until chilled and set.
Nutrition
Notes
Storage: Cover and refrigerate for up to 4 days. The mousse will become slightly firmer as it sits.
Substitutions: Milk chocolate works, but the mousse will be sweeter and a little softer. For the best balance, I like to use chocolate in the 60-70% cacao range.
Variations: Add a tiny pinch of espresso powder to intensify the chocolate flavor, a little orange zest for a chocolate-orange version, or top with berries, shaved chocolate, or a spoonful of whipped cream.
